Gastronomy

Chef(s) Neil Gallant (Auberge des Gallant) offer(s) you the following appetizer:

Seared scallops on a celery root purée and spicy ginger honey

Ingredients:

Scallops

Honey

Celery root pure

Method:

For the honey

For the pure

- Peel the celery root and cut into 2 cm cubes and place in a sauce pan.
- Cover with 1/2 milk and water.
- Simmer for 20 minutes.
- Strain and place the celery root, butter and cream into a food processor and mix for 1 minute.
Season to taste and keep on the side.

For the scallops

- Sear the scallops at high heat for 1 minute on each side.
- Season. In the middle of a plate put celery root purée and 3 scallops on top, a drizzle of honey and herb for decoration.

Comments:

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